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Choosing the proper hood

Ventilation is one of the most important, yet frequently overlooked elements of kitchen design. In addition to aesthetics, proper ventilation plays the functional role of exhausting contaminants, such as oil and grease, which would otherwise float around the house and settle on your walls, ceilings, furniture and floors. Proper ventilation consists of 4 main factors: capture area, blower strength, length of duct run, and distance above the cooking surface.

1) Capture area

In general, particularly in the case of island hoods, we recommend that the width of the hood exceed the width of the cooking surface by 6". Eg. A 42" wide hood for a 36" cooktop. Wall hoods have more flexibility on this rule as there are less draft winds and a rear wall creates a chimney effect to trap and extract the smoke and smells. It is quite common to have the width of the hood equal the width of the cooking surface for wall hood applications but a wide hood is better. One additional aspect to consider in designing the width of the hood is the adjoining upper cabinets. When the hood is the same width as the cooktop, the edge of the cabinets is directly above the edge of the cooktop and is vulnerable to damage from heat as well as from the extra cleaning that the area will require.

2) Blower strength

-For gas cooktops UNDER 60,000 BTU's, select a blower with at least 100 CFM's per linear foot of your cooktop width. Eg. A 30" cooktop would used of blower of at least 250 CFM's and a 36" cooktop would use a blower of at least 300 CFM's. -For cooktops GREATER or EQUAL to 60,000 BTU's, use approximately 1 CFM per 100 BTU of cooktop output. Add 200 extra BTU's for each grill or griddle. Eg. Let's say we have a 4 burner grill (18,000 BTU each) and a grill (15,000 BTU). The total BTU output would be 87,000. An adequate blower would be 1,100 CFM (derived by adding 870 BTU + 200 BTU for the grill, and rounding up).

3) Length of duct run

The maximum effective length of the duct run should be determined by checking the manufacturers specifications. In most cases a duct run should not exceed a total of 60 feet for the hood to be effective. The total length of the duct run is determined by adding the deduction for each turn in line to the straight run length. Eg. for an 8"-round 90 degree turn you must add 7', for an 8"-round 45 degree turn you add 3'. Each turn in the duct run must be as far apart as possible.

4) Distance above the cooktop

For optimal performance, the distance from the cooking surface to the bottom of the range hoods for most professional style range tops is between 30" and 36". If the hood is over an island it is often placed higher and in that situation the size should be increased in both width and depth to be effective. An alternative for kitchens where overhead ventilation is not an option is downdraft venting. However, as heat and steam both rise up, venting from the top is a more effective and preferable method over venting down. This article outlines the general guidelines for proper ventilation. For further details please consult your Hamai Appliance sales person.

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Death by Chocolate Bundt Cake (Convection Oven Recipe)

    • Ingredients:
    • 3/4 cup sour cream
    • 4 large eggs
    • 1/2 cup water
    • 1/2 cup vegetable oil
    • 1 chocolate cake mix
    • 1 small box instant chocolate pudding
    • 1 cup semisweet chocolate chips
    • Caramel Sauce (purchased)
  • Oven Mode: Pure Convection
  • Oven Temperature: Preheated to 325F
  • Microwave Oven Mode: LOW MIX BAKE

In a large mixing bowl, use wire whisk and beat the sour cream, eggs, water, and oil together until thoroughly mixed. Add the cake mix and the pudding mix. Stir until thoroughly mixed. Add chocolate chips and stir in. Pour the batter in a greased and floured bundt pan. Place in oven.

Bake on rack level 3 for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.

If using the convection microwave, bake for approximately 35 minutes. Allow cake to sit in pan for 10 to 15 minutes before removing from pan. Invert onto a cake platter. Let cool slightly and drizzle the Caramel sauce over the cake. Allow to cool before slicing.

Recipe by:

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    • Ingredients:
    • 8 flour tortillas
    • 2 cups (8 ounces) shredded Mexican blend cheese (any combination of Cheddar, Monterey Jack)
    • 1/2 cup chopped green onions
    • 1/4 cup chopped fresh cilantro
    • 1/4 cup diced bell peppers
  • Directions:

Set tortillas aside. Place the rest of ingredients in a mixing bowl. Stir to combine ingredients. To perpare Quesadillas, place tortillas on a medium hot griddle. Top the tortillas with enough of the cheese mixture to cover the tortilla. Top with a second tortilla and cook approximately 2-3 minutes on each side until lightly browned. To serve, cut tortillas into six even wedges. Serve with your favorite salsa, or garnish with guacamole and sour cream.

Recipe by:

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Orzo With Sun-dried Tomatoes And Artichoke Hearts

    • Serves 8 (leftovers are good)
    • Ingredients:
    • 1 1 /2 CUPS Orzo, Rosamarina or other tiny pasta (Stars and Alphabets are fun)
    • 3 1 /2 Cups liquid (Chicken Broth and liquid from artichoke hearts)
    • 1 1 /2 Tbs. Pesto sauce (Artichoke Pesto or Basil Pesto)
    • 2 TBS chopped Sundried Tomatoes
    • 2 cloves minced garlic
    • 1 Tbs. Italian seasoning
    • 1 TBS Olive Oil
    • 1 /2 Cup diced Onion
    • 1 jar (6 oz) marinated Artichoke hearts-drained (add liquid to Chicken Broth) and coarsely chopped
    • 1 /4 cup sliced black Olives
    • Optional garnish:
    • Shredded Parmesan Cheese and toasted Pine Nuts-to taste
  • Oven Preparation:

Pre-heat Oven to 350 degrees on any setting. If roasting meat or poultry, use whatever function the meat uses, if cooking alone use bake. Use an oven and stovetop proof pan. Heat Olive Oil in pan over Medium heat. Saute onions and garlic until just soft. Add 1 /2 cup liquid, pasta and seasoning. Stir over medium heat for about 5 minutes. Add rest of ingredients and bring to a boil. Cover and cook in oven for 30 minutes. Uncover and stir at 25 minutes. Continue cooking uncovered. Remove from oven and fluff with a fork. Be sure liquid has been absorbed. Add garnish if desired.

This recipe is great with cooked Chicken or Shrimp added.

Microwave preparation:
Place all ingredients in a Microwave safe container. Stir to mix. Cover, leaving a small air space open. If using the Dacor Microwave, push the rice setting and start or, Microwave on High for 18 minutes. Stir. Microwave again for 8 minutes.

Let sit for 5 minutes, carefully remove lid and fluff with a fork. Garnish if desired. This dish is also good served chilled-just toss with shredded lettuce for a salad. You can also make this recipe in a rice cooker or on the stovetop.

Recipe by Sally Ault

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Coconut Crusted Salmon

  • Serves 4
  • Preheat oven to 400 degrees on Pure Convection
  • Ingredients:
  • 4 4oz Salmon fillets, skin removed
  • 1 Tbs. lime or lemon juice
  • 1/2 cup Panko
  • 1/4 cup flaked sweetened coconut
  • Salt and pepper, to taste
  • Cooking spray

Place salmon fillets in a dish and brush with lemon juice. Spray a shallow baking pan with cooking spray. In a shallow bowl combine Panko, coconut, salt and pepper. Dredge each fillet in the mixture and place on a baking pan. Spread remaining crumbs on top of each fillet. Coat each fillet with cooking spray. Bake to 12-15 minutes.

Recipe By Sally Ault

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Luscious Lemon Cake

  • Ingredients:
  • Cake
  • Icing
  • 1 yellow cake mix 1 cup powdered sugar
  • 1 small box of lemon instant pudding 1/3 Cup orange juice
  • 1 tsp. Lemon extract
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 1/4 cup applesauce
  • 4 eggs

Preheat the oven to 325 degrees on Pure Convection ( 350 degrees for a convection/microwave oven). In a large bowl mix together cake mix, pudding mix, lemon extract, water, oil and applesauce. Beat until smooth. Add eggs one at a time, beating well after each addition. Beat on high for 8 minutes. Pour batter into a well greased bundt pan. For convection microwave press low mix@ 350 degrees for 25 minutes. For a large convection oven, bake for 50 minutes or until a toothpick inserted into the center comes out clean. Invert the hot cake onto a serving platter. Combine the sugar and orange juice and drizzle the resulting glaze over the cake.

Recipe by Sally Ault

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Grandmother's Gingersnap Cookies

  • Makes 6-8 dozen depending on size of cookie scoop
  • Ingredients:
  • 1 1/4 Crisco (or butter)
  • 2 Cups sugar
  • 2 eggs
  • 1/2 Cup Molasses (I like unsulphered)
  • 4 Cups Flour
  • 2 Teaspoons baking soda
  • 2 Teaspoons ground cinnamon
  • 2 Teaspoons ground cloves
  • 2 Teaspoons ground ginger

Preheat oven to 325 degrees on Pure Convection. Cream together the shortening and sugar until smooth. Beat the eggs into the molasses and blend into sugar mixture. Stir together the remaining dry ingredients and add to the wet mixture. Mix until evenly blended. Scoop balls of dough onto cookie sheets, about 2 inches apart. Using parchment paper on the cookie sheets saves cleanup. Bake at 325 degrees on Pure Convection for 10-12 minutes.

Recipe by Sally Ault

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  • Smoked Clams Preparation time: 15 minutes, Cooking time: 15 minutes, Yield: 6 appetizer-sized servings Ingredients
  • Ingredients
  • 3 dozen clams, in their shells
  • 2 slices bacon, cut into small pieces
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 shallot, minced
  • Juice of 4 limes
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Tip: Use alder, pecan, or mesquite wood chips for this recipe.

Soak the clams in water for several hours or even overnight. Go through and throw away any clams that aren't tightly closed. Prepare the smoker for indirect heat. Bring the temperature up to 200°F. Arrange the clams on the grill in a single layer. Smoke the clams until they open. They should open simultaneously; any that do not open should be thrown away. It should take 10-15 minutes.

While the clams are smoking, make the sauce. In a medium-sized saucepan, cook the bacon until very crispy. Remove the bacon and drain on paper towels. Add butter. Over medium heat, add the shallot and cook until soft. Add the garlic and cook just until you can smell the aroma. Add lime juice, Worcestershire sauce, salt and pepper. Cook for a couple of minutes. Set aside. When the clams are open, place them in a bowl and pour the sauce on top. Serve right away.

Recipe by Dacor Appliances

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